[Sca-cooks] 50 Year

[David Friedman]

The clay oven had the appearance of the head of something fierce, 
possibly a dragon. I would be reluctant to risk food in it, for fear the 
dragon might be hungry. But I gather it worked all right--had some of 
the bread.

Both the soapstone pots which I brought back from Brazil and the clay 
brazier that I brought back from Marrakesh worked very nicely. Also the 
clay water jug which is porous enough to keep the water cool by 
evaporation. We made a dish of lentils one day, rice, and mishmishiya 
another (using fresh apricots instead of dried), concluded that our 
mishmishiya recipe has too many apricots for the fresh version.

Rebecca and I are now with friends near Chicago, recovering from our 
exertions.


On 6/24/16 3:47 PM, Guillanedv wrote:
> Yes the clay oven is finished.
>
> Guillane
>
> Sent from my BlackBerry 10 smartphone on the Verizon Wireless 4G LTE network.
>    Original Message
> From: Rebecca Friedman
> Sent: Thursday, June 23, 2016 3:53 AM
> To: Cooks within the SCA
> Reply To: Cooks within the SCA
> Subject: Re: [Sca-cooks] 50 Year
>
> I hear they've got a clay oven and are firing it tomorrow, but that's second hand. It sounded very neat, though! Oh, and my campmate says he was accosted by a lady from the cook's group who convinced him to try a dish she'd made from various things preserved in whey, and he is now talking enthusiastically about whey preservation. And we had actual period food for tonight's ball, courtesy of Clan Blue Feather, for which I am most grateful.
>
> Still focusing on dance myself, so unless you count adventures with braziers and soapstone pots all I really have to report is second hand, but it sounds as if things are going well.
>
> Rebecca da Firenze
>
>> On Jun 22, 2016, at 3:50 PM, Johnna Holloway <johnnae at mac.com> wrote:
>>
>> Any reports or food happenings going on at SCA50Year?
>>
>> Johnnae
>>
>> Sent from my iPad
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-- 
David Friedman
www.daviddfriedman.com
http://daviddfriedman.blogspot.com/